When I make vegetables I tend to keep it simple. However, that can get boring, so occasionally I like to find a recipe that is special. I especially like this during the holidays when I tend to cook a little more creatively. Carrots are a nice side dish and if you add in same mustard and maple syrup this makes for an extra special dish.
You can use the nice sweet little baby carrots whole, or simply use the large ones and slice them in half long ways so they don't take forever to cook.
These also look nice when you serve them.
Ingredients:
2 Tbsp olive oil
2 lbs carrots
1/3 cup pure maple syrup
2 tsp Dijon mustard
1 cup water
salt and pepper
1 tbsp fresh tarragon, chopped
In a large skillet or dutch oven heat the olive oil over medium heat, add the carrots and saute for 5 to 7 minutes until they just start to get brown. Add the syrup, mustard, water, and salt and pepper. Cover and reduce and simmer for about 10 minutes or until carrots are tender. If carrots cook too quickly remove them from the pan, then allow the sauce to continue to reduce until you get the desired consistency. The sauce should be syrupy. If desired, sprinkle chopped tarragon over when plating.
Can you say comfort food? While this recipe uses penne pasta it's kind of like mac and cheese when you think about it. Designer mac and cheese.
There are a few layers to this dish. You roast the squash, make the bread crumbs, make the cheese sauce, then put it all together. It does take a little time, as all good things do. You can use gluten free pasta if you like, or whole wheat, whatever your preference.
This is great for a pot luck, or if you're having family over. You can make one large pan full, or make it in small pans so that you have leftovers to freeze. I use 3 gratin pans when I make it so I have one for now, one for a few days later, and one to freeze. Or one to give to a friend.
About the cheese. The amounts below are approximate. Don't sweat the exact amounts. Any combination of cheeses is going to taste great.
Ingredients:
1 pound butternut squash
2 tbsp olive oil
1 tbsp fresh sage, chopped
1 pound penne pasta
Sea Salt
Pepper, freshly ground
Cheese sauce:
3 tbsp unsalted butter
3 tbsp flour
2 cups organic heavy whipping cream
2 cups water
1 1/2 cups fontina cheese, grated
3/4 cup blue cheese
1/2 cup Pecorino
3/4 cup Parmesan
Pinch of nutmeg
Salt and pepper
Topping:
3 slices bread
1/2 cup Parmesan
1 tbsp sage, chopped
2 tbsp butter, melted
Salt and pepper
Preheat the oven to 400 degrees.
Peel the squash, then cut into approximately 1 inch cubes. Place the cubed squash in a bowl. Add olive oil, salt and pepper, sage and toss well to coat. Place on a baking sheet. Roast in the oven for 20 to 30 minutes. The squash should be soft and cooked through.
To make the topping: cut off the crusts of the bread, then cut bread into cubes. Put in a food processor and pulse until fine. Transfer to a bowl. Add the melted butter, salt and pepper, Parmesan and sage. Set aside.
To make the cheese sauce: Pour the cream into a container and add 2 cups of water to it and mix. In a medium saucepan melt the butter over low heat. Add the flour, stirring constantly, making a rue. Cook 3 to 4 minutes then slowly start adding the cream and whisking to prevent any lumps. Slowly turn the heat up and allow to cook for about 10 to 15 minutes then add the cheeses, nutmeg, salt and pepper. Remove from the heat.
In the meantime cook the pasta according to package directions.
Mix together the pasta, butternut squash, and cheese sauce. Pour into a 9 x 13 baking dish, sprinkle the bread crumb topping over the top.
Bake for 30 minutes.
